Agave Sweetened Cheesecake Recipes

AGAVE-SWEETENED LEMON MERINGUE PIE

Steps:

• Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice from 2 1/2 lemons, and salt together in a saucepan; bring to a boil just until lemon mixture coats a spoon, 3 to 5 minutes. Stir butter into lemon mixture until melted; remove saucepan from heat.
• Whisk 1/2 cup lemon mixture with the egg yolks in a bowl to temper the yolks. Return saucepan to medium-low heat and slowly whisk tempered egg yolks into remaining lemon mixture until thickened, 3 to 5 minutes. Spoon lemon mixture into pie crust.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg whites and 1/2 teaspoon lemon juice in a clean bowl using an electric mixer until soft peaks form; add 2 tablespoons agave nectar and continue beating until stiff peaks form. Spoon egg white mixture on top of lemon mixture, making sure to completely cover the lemon mixture.
• Bake in the preheated oven until meringue is golden brown, about 10 minutes.

CREAMY BAKED CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
• Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.

AGAVE SWEETENED CHEESECAKE

Steps:

• Make the crust by mixing the last 2 or 3 ingredients, Put them in the bottom of a greased Cheesecake pan. Roll flat with a tiny roller, I use my pizza crust roller, or tamp down with an ice cream scoop. Put in the freezer.
• Preheat your oven to 475 degrees.
• In a large bowl beat the ROOM TEMPERATURE cream cheese, with a mixer until it is very creamy and smooth, with no lumps.
• Add the agave and the flour, continue to cream with the mixer.
• Add the fresh grated rinds, if you have none, don't even bother with the dry stuff in a jar. (I save fresh lemon rinds, and some orange ones in a ziploc bag, and FREEZE. Now is where you USE THEM.) Maybe a dab of frozen juice concentrate? Keep mixing.
• Add the eggs, (the original recipe says to add them one at a time, and mix between, since I'm a rebel) add 2 at a time and mix until well blended.
• Retrieve the crust, pour the batter in the pan.
• Bake at 475 degrees for 20 minutes.
• Bake at 350 degrees for 20 minutes.
• Bake at 200 degrees for 60 minutes.
• Turn your oven off with out opening the door and wait 60 minutes.
• Stir the sour cream and vanilla, only until it is one color.(if you must add the sugar. add it to the sour cream -- ).
• Spread the mixture over the top of warm cake and bake 5-7 minutes , just until it is set.
• This bakes in multiples wonderfully, and freezes and shares GREAT. It seems like this takes FOREVER, but it is SO worth it.
• Optional: Sometimes I make more topping, 12 oz sour cream, and 3 Tbsp sugar.